Advances in protein/peptide modification by Maillard reaction

  • ZHANG Qiang ,
  • LIU Hao ,
  • MA Yuhan ,
  • SUN Yujun ,
  • WANG Songhua
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  • (College of Life and Health Sciences, Anhui Science and Technology University, Fengyang 233100, China)

Received date: 2021-11-12

  Revised date: 2021-12-27

  Online published: 2022-10-17

Abstract

Maillard reaction (MR) is an important chemical reaction commonly found in food processing, cooking and storage, which plays a crucial role in the formation of color, flavor and taste of food. MR-mediated glycosylation can not only improve the functional properties of proteins/peptides, but also endow the product with potential health-promoting properties such as bacteriostasis, anti-oxidation, anti-allergic and anti-inflammatory, which has attracted widespread attention. In this paper, the reaction process and method of MR were introduced, and the latest research progress of the effect of MR on the functional properties and biological activity of food protein/peptide was emphatically expounded. Furthermore, the challenges faced by proteins/peptides modification using MR were analyzed, and the future research direction of proteins/peptides modification by MR prospected in order to provide references for the application of MR in food, nutraceuticals and even pharmaceuticals.

Cite this article

ZHANG Qiang , LIU Hao , MA Yuhan , SUN Yujun , WANG Songhua . Advances in protein/peptide modification by Maillard reaction[J]. Food and Fermentation Industries, 2022 , 48(18) : 306 -313 . DOI: 10.13995/j.cnki.11-1802/ts.029892

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